Description
Delight in these classic Snowball Cookies, buttery and nutty treats perfectly dusted with powdered sugar. These melt-in-your-mouth cookies combine softened butter, vanilla, flour, and finely chopped pecans or walnuts, baked to a light golden finish and generously rolled in powdered sugar for a festive, sweet touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter together with 1/2 cup powdered sugar until the mixture becomes light and fluffy. Stir in the vanilla extract to add a rich aroma and flavor.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt into the butter mixture until just combined. Carefully fold in the finely chopped pecans or walnuts to distribute them evenly throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing each ball about 1 inch apart to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 12–15 minutes or until the bottoms are lightly golden. Remove from the oven and let the cookies cool slightly on the baking sheet.
- Coat in Sugar: While the cookies are still warm, roll them gently in powdered sugar to coat. Once completely cooled, roll them again in powdered sugar to create a thick, snowy coating for the traditional snowball appearance.
- Serve and Store: Serve these festive cookies with tea or coffee. Store any leftovers in an airtight container to keep them fresh.
Notes
- Use softened butter at room temperature for easier mixing and a better texture.
- For a nut-free version, omit the nuts and substitute with an equal amount of additional flour or crushed pretzels for texture.
- Ensure the cookies are cool before the second sugar coating to prevent the sugar from melting.
- These cookies freeze well – store in an airtight container or freezer bag for up to 3 months.
- Chop nuts finely for even distribution and a more delicate bite.
